Green Chile Enchilada Soup
Proof that anti-inflammatory food can still be creamy, cozy, and CRAVEABLE 🍲✨
Endo-friendly comfort in a bowl.
Ingredients
• 2 Tbsp olive oil or avocado oil
• 1 yellow onion, finely chopped
• ½ red bell pepper, chopped
• 4 garlic cloves, minced
• 1 Tbsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder (optional)
• ¾–1 tsp sea salt
• ½ tsp black pepper
• 4 cups organic chicken broth (or bone broth)
• Juice of ½ lemon + ½ lime
• ¼ block lite cream cheese (optional — omit if dairy-free)
• 1 (15-oz) can northern beans, rinsed
• 1 (4-oz) can fire-roasted green chiles
• 1 cup canned corn, drained
• 2–3 chicken breasts (cooked directly in soup)
• Trader Joe’s Chile Lime seasoning (optional, not anti-inflammatory)
1. Sauté + build cream base
Heat oil in a large pot over medium heat. Add onion and bell pepper; cook 3–4 minutes until soft. Add garlic and spices and cook 30 seconds. Stir in beans, green chiles, corn, and optional turmeric.
2. Add broth & chicken
Pour in chicken broth and lemon/lime juice. Add raw chicken breasts. Bring to a gentle boil.
3. Simmer
Reduce heat and simmer 25 minutes, until chicken is fully cooked.
4. Shred chicken
Remove chicken, shred, then return it to the pot.
5. Finish the soup. Stir in cream cheese and let it melt into the veggies to create a creamy base. Make sure to take off heat.
6. Taste & serve
Adjust seasoning and finish with avocado, chips, cilantro, and lime.
One of the best things about this Green Chile Enchilada Soup is how it balances anti-inflammatory benefits with rich, comforting flavors. I’ve found that incorporating ingredients like fire-roasted green chiles and northern beans not only adds depth but also provides antioxidants that help reduce inflammation naturally. The use of organic chicken broth or bone broth creates a nutrient-rich base that supports gut health, which is crucial for those managing inflammatory conditions. When making this soup, I personally love using avocado oil due to its heart-healthy fats and mild flavor that complements the spices without overpowering them. The touch of lemon and lime juice gives the soup a bright, refreshing finish that elevates the entire dish. For a dairy-free version, simply skip the cream cheese and consider blending in a small amount of cooked potato or soaked cashews to keep that creamy consistency. For an extra layer of flavor, turmeric is a fantastic addition as it is known for its strong anti-inflammatory properties. Just be careful with the chili powder if you’re sensitive to heat, as you can always adjust the spice level to suit your palate. Serving the soup with avocado slices, fresh cilantro, and crunchy tortilla chips creates a delightful mix of textures and makes it even more satisfying. I often make a batch ahead of time because the flavors deepen after sitting overnight, making leftovers just as enjoyable. This recipe proves that anti-inflammatory eating doesn’t have to be bland or boring—it can be hearty, cozy, and delicious enough to become a staple in your weekly meal rotation.
